Matcha is one of our most popular tea products. Like Gyokuro, it is made from the tea leaves called Ten-cha. The uniqueness of this tea leaves is that when left under the shade for 3 weeks before harvesting, this process alters the proportions of sugars, amino acids, flavanols and other substances that contributes the tea unique aroma and taste. This unique shading process produces the finest ingredient for making Matcha powder. The tea leaves are first steamed, dried and then grounded by a slow automatic stone mortar till a fine silky matcha powder is produced. Quality is classified by color, texture, and fineness of the Matcha powder. The slower the grinding, the smoother, the finer the matcha powder.

Ceremony Organic Matcha has the highest of quality, mineral, antioxidant, and nutrient content among the Spring and Regular Matcha grade.

What are the difference between Ceremony Organic Matcha and Regular Organic Matcha?

First of all, there are many different matcha grades in Japan and they are defined by various harvesting period, age of tea leaves, soil, stone grinding speed, processing, drying, color, taste etc etc. The difference also includes the sweetness level, aromas, antioxidant level, and mineral content. 

Ceremony Organic Matcha is made from the top soft, iridescent green, young tea leaves of the spring season of april-may. It possess a high level of nutrient, preventive, and healing benefits for nourishing, detoxifying and balancing body, mind and spirit. 

Ceremony Organic Matcha is very intoxicating sweet and emits a very powerful exotic aromas which is why it is often serve in high-end cafe, restaurants and tea shops in Kyoto, Japan.

In contrast, Regular Organic Matcha is a normal grade matcha for brewing at home or served at low-end restaurants, and sushi shops. It is less sweet with translucent pale green-yellow color.

What about Spring Organic Matcha Grade?
Both our Ceremony and Spring grade matcha are made of the spring season tea leaves (April-June), however our Spring Organic Matcha is made from tea leaves extended to the month of June. Because of the high mountainous area in Kyoto, Uji, and Nara, and because this region temperature is relatively cooler, the Spring season 1st harvest is much later than most part of Japan except the North.

In addition, the Spring Organic Matcha grade is grinded with stone mortar at a faster speed than Ceremony grade. Therefore Spring grade powder is of lesser quality and grade.

Tea Plantation:

Our organic matcha is produced by the Nagata Family who unlike most farmers was the first pioneer to farm and produce organic green tea in Uji region, Japan. The organic Matcha tea leaves harvested in Spring of April-June is the best Matcha grade in Japan. Instead of using fertilizers, chemical, animal manure, herbicides or pesticides to fertile their tea garden soil, the Nagatas have discovered new agricultural methods to nurture tea plant that produces tea twice as long a period of time and twice as powerful as their nutritious value.

The Nagata Family's passion, dedication and perseverance are the secret to create the best organic matcha green tea.